Baked Turkey Meatballs with Vegan Pumpkin Sauce

Baked Turkey Meatballs with Vegan Pumpkin Sauce

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Talia Kornfeld



  • 1 lb Ground Turkey lean
  • 3/4 cup Oats
  • 1 Egg
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Chili Powder
  • 1/4 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 1/4 tsp Ground Pepper
  • 1/2 Small Onion diced
  • 1/2 cup Milk or Nut/Plant Milk

Pumpkin Sauce

  • 2 tbsp Olive Oil
  • 3 cloves Garlic minced
  • 1 tbsp Cornstarch
  • 1 cup Milk or Nut/Plant Milk
  • 1/2 tsp Ground Cinnamon
  • 1 cup Pumpkin Puree
  • 2 tbsp Nutritional Yeast Optional
  • 1/2 tsp Salt
  • 1 tbsp Brown Sugar


  • 1 lb Noodles of choice cooked
  • Chopped Fresh Sage Optional, garnish
  • Ground Cinnamon Optional, garnish



  • Preheat oven to 425 degrees. Line a sheet pan with aluminum foil and grease with cooking spray. Set aside.
  • In a large bowl, combine all meatball ingredients and mix. Form into tight balls, about 1 - 2 tbsp each, and place on the prepared pan. Bake for 10 - 15 minutes, until cooked through and no longer pink inside.

Pumpkin Sauce

  • While the meatballs are baking, heat olive oil over medium heat in a small sauce pan. Add the garlic and saute for 1 minute. Add in the cornstarch and mix (this will soak up the oil in the pan), and immediately add the milk. Bring to a boil, add the cinnamon, and reduce heat to low. Simmer for 2 minutes, stirring frequently. Remove from heat and add in the pumpkin, nutritional yeast (if using), salt and brown sugar.


  • Toss the meatballs in the sauce and mix with your noodles of choice. Garnish with chopped fresh sage and a sprinkle of cinnamon.